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Inspiration: A few months back I made the most amazing discovery when cooking some scrambled eggs. Apparently cream cheese has the power to turn ordinary scrambled eggs into the most addicting, awesomely delicious food ever. I started adding it to my eggs that magic day and have not turned back. In fact, I’ve been craving and eating scrambled eggs (namely these zucchini and cream cheese scrambled eggs) several times a week now as a result.

What We Loved: Back when I first made these, Brandon said that these were the best scrambled eggs that he had ever had, and I’ve eaten them countless times since then for lunch, so I’m right there with him. These are by far my very favorite scrambled eggs. They’ve got so much to love about them – an awesome slightly browned onion flavor that I adore, a whole heap of fresh vegetable goodness, and ooey-gooey pockets of delicious cream cheese. I love that there is a whole zucchini thrown in there, which is such an awesome way to ramp up the nutrition in what is already a nutritious egg dish. And I’d be lying if I didn’t admit that I save a good portion of those cream cheese pockets for last. They’re the best part!

Tips: If you’re not a fan of zucchini, simply adding cream cheese to plain old scrambled eggs is really a great treat, too. When I do scrambled eggs that way, I let the cream cheese melt all of the way and incorporate it into the eggs, which results in a super creamy and cheesy consistency. Completely fabulous!

1. Heat a nice pat of butter in a small saute pan over medium low heat. Add the onion and zucchini, and season with salt and pepper. Cook until the vegetables are softened, until all of the moisture released from the vegetables has completely evaporated, and until the vegetables begin to brown. Reduce the heat to low.

2. Beat the eggs together with a splash of milk and some salt and pepper. Add the eggs to the pan. Stir continuously, until the eggs are just about set.

3. Add the cream cheese to the pan in small cubes. Stir a few times to incorporate the cream cheese/let it begin to melt and to let the eggs finish setting.

Mmmm. I learned to do grated zucchini in scrambled eggs years ago when I did Weight Watchers. It amazes me how buttery the zucchini makes them taste! But I would have not thought to add cream cheese. Clever addition and I can’t wait to try that!

Yum! My little girl LOVES scrambled eggs and cheese, but what a great way to incorporate some veggies. I bet this would be a winner with her too – and maybe even my boys. Gotta love a recipe that helps the veggies go down!

Reblogged this on wallinspired and commented:
I came across this post on Our Life in Food and thought, “yum!” My morning breakfast routine is usually oatmeal, oatmeal, oatmeal everyday – so this fancy spin on scrambled eggs got my attention.

How perfect would this be for Sunday breakfast or brunch? Let me know if you give their recipe a try – I plan to soon :)